Mexican Casserole


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Member since 2019
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"Vegetarian one pot dish"

Serves 8 | Prep Time | Cook Time 30 minutes

Why I Love This Recipe

Can be made ahead and frozen.


Ingredients You'll Need

1 tb Olive Oil
1.5 cup Red Onion, chopped
1.5 cup Green Bell Pepper, chopped
2 Jalapenos Peppers, 1 sliced and 1 chopped
2 cup frozen Corn
1 can Black Beans, 14 oz, drained and rinsed
1 can diced Tomatoes, 14 oz
2 tbsp Lime juice
4 cups Brown Rice, cooked
1 3/4 cup Cheddar Cheese, shredded
1/4 cup Mexican blend Cheese, shredded (for topping)
1/4 cup Cilantro

SEASONING
1 tsp Garlic Powder
2 tsp Cumin Powder
1 tsp Oregano
1 tsp Paprika
1/2 tsp Cayenne (to taste)
1 tsp salt


Directions

Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
Preparing & Baking the casserole:
Preheat oven to 400º F. Grease the baking dish.
Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
(optional) Leave a few minutes under broil if desired until lightly golden.
Garnish with cilantro and sliced jalapeños. Cut into squares and serve!


Pairs Well With

Green salad and corn bread


Questions, Comments & Reviews



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